Experimental Analysis of Turmeric Drying Process

The demand for herbs and spices is increasing with the population and turmeric is one of major herb in that. Traditional way of turmeric production is use to produce turmeric but there are many inefficiencies in that process as well as it is lagging somehow to fulfill demand. So there is a need to study the traditional method and to identify the effect of various parameters on turmeric production. Least moisture content and maximum level of curcumin these are major things to be considered during production. If various parameters studied properly then there is scope for process improvement. This paper discusses about effect of different calorific values and combustion efficiencies on mass flow rate of fuel in boiling, effect of qty. of water on mass flow rate of fuel and energy require for boiling, effect of drying temperature on mass flow rate of air in artificial drying, effect of solar radiation and no of hours for drying on absorber area in case of open sun drying etc. This study evaluates the optimum conditions at which process to be perform and to improve the traditional process of production. (C) 2018 Elsevier Ltd. All rights reserved.